MEET OUR CHEFS!

DEZ LO

Chef Dez Lo, runner-up on Top Chef Canada Season 10, brings over 20 years of global culinary expertise to every dish. Born in Hong Kong and raised in Taiwan, she transitioned from finance in New York City to prestigious kitchens like La Grenouille and Locanda Verde. Now based in Vancouver, Dez operates her own private catering business and serves as Corporate Chef at Luxe Appliance Studio, where she showcases her passion for sustainable, no-waste cooking and dynamic culinary storytelling.

WILL LEW

Chef Will Lew began his journey as a musician and artist, discovering his passion for culinary art while working as a dishwasher during his animal biology studies at UBC. Balancing work as a violinist, he rose through the culinary ranks to lead restaurants and hotel kitchens in Vancouver. His dream of combining food and sustainability came true when he became Executive Chef at Ocean Wise Conservation Association, where he now channels his creativity into promoting ocean conservation through sustainable cuisine.

NED BELL

Ned Bell is one of Canada’s most influential chefs, known for his leadership in sustainable food systems. A celebrated chef, educator, and speaker, he’s worked with Ocean Wise, the UN, and the James Beard Foundation. He founded Chefs for Oceans and co-authored Lure, a bestselling cookbook on sustainable seafood. From transforming the Naramata Inn to launching hospital food programs, Ned blends culinary excellence with environmental advocacy, making him a sought-after voice in both food and sustainability across Canada and beyond.

WELBERT CHOI

Chef Welbert Choi believes food should bring people together, build communities, and enhance celebrations. Born in Hong Kong and raised in Canada, he developed a passion for cooking early on. He trained at Dubrulle Culinary Institute, earning certifications in culinary and pastry arts. With over 20 years of experience, he specializes in West Coast seafood and local cuisine. Chef Choi values sustainability, respects his ingredients, and celebrates the whole ingredient in every dish he creates.

TUSHAR TONDVALKAR

Chef Tushar brings over a decade of culinary experience, having staged at the Michelin-acclaimed restaurants Gaggan and Gaa in Bangkok, and worked in several of Vancouver’s well-known kitchens, including The Fish House in Stanley Park, Bauhaus, Blue Water Cafe, and as head chef at Mumbai Local. Over the past year, you may have experienced Chef Tushar’s cooking at pop-ups across the city, or through his brand, The Indian Pantry, known for its simmering sauces and spice blends. Owning a restaurant has always been his dream, and now Chef Tushar is ready to welcome you into his culinary world with Kavita—his first restaurant, named after his mother—opening in September.

ALANA MAAS

Chef Alana is currently a Culinary Instructor and Co-owner at Northwest Culinary Academy of Vancouver. She is a Chopped Canada winner, past board member of Les Dames d'Escoffier Vancouver chapter and Mom to 2 young kids. Her culinary career has been focused locally in Vancouver.

BOBBY MILHERON

Bobby Milheron began his culinary journey on the East Coast, graduating from The Culinary Institute of Canada before working in kitchens across New England and Nova Scotia. Moving west, he trained under Chef Quang Dang in Vancouver and later joined Boulevard Kitchen & Oyster Bar as Senior Sous Chef. He became Executive Chef at West Restaurant and now leads culinary operations for Wentworth Hospitality Group. Bobby champions local, seasonal ingredients and builds strong relationships with farmers and producers in the Pacific Northwest.

ALEX KIM

Chef Alex Kim is the Culinary Director at Five Sails. With a rich culinary journey that reflects his deep-rooted passion for food, Alex is dedicated to crafting exceptional dining experiences that celebrate local, seasonal and sustainable ingredients. Chef Alex took home the gold medal from the 2025 Canadian Culinary Championship in Ottawa.

BRODIE SWANSON

Chef Brodie Swanson is an Indigenous Haida chef from Old Massett, Haida Gwaii and the owner of Gwaii Taawee, a Haida Gwaii-based comfort food venture rooted in traditional ingredients, seasonal harvests, and coastal innovation. With over 15 years of experience—from Vancouver’s Salmon n’ Bannock to leading Haida House as Executive Chef—Brodie is an advocate of Indigenous food sovereignty. Gwaii Taawee offers catered feasts that honor Haida values, traditional foods and community.

BO LI

Chef Bo Li brings a unique perspective to the kitchen, combining his influences of Japanese presentation and plating with Sichuan-style cooking.  Having worked at one of the top French restaurants in Winnipeg, he mastered the art of cooking meats and fish to perfection. The Fish Man is an ode to the fishmonger. As the fishmonger shows their love for the harvest of seafood, Chef shows his love and appreciation by the way he expertly prepares each and every single dish.  We want our guests to experience this through tasting the freshness of each bite.

HIROSHI HOSHIKO

Sushi master Hiroshi Hoshiko, originally from Kumamoto, Japan, arrived in Vancouver in 2011, beginning his sushi training at 30—much later than most. Determined to differentiate himself, he worked at Miku and Minami before serving private dining rooms at Rogers Arena for Canucks home games. When the pandemic cancelled hockey, he launched Orizumé, offering artistically arranged nigiri, sashimi, and sushi boxes inspired by Japan’s omiyage tradition. Using aged fish, red-vinegar rice, and traditional Edo-era techniques, Hiroshi emphasizes umami and meticulous craftsmanship. Preparing to open Hakko in 2026, he continues to share the depth of Japanese culinary culture with Vancouver.

MEET OUR EMCEE!

Lien Yeung is an award winning reporter and host for CBC News in Vancouver who is currently on parental leave. She has spent the last decade covering stories of Canadians from coast to coast on television, radio, and online. Her coverage of B.C.’s biggest stories from destructive wildfires to tumultuous elections to Vancouver’s Downtown Eastside decampments have reached millions of audiences ranging from CBC’s The National to Tik Tok, all while earning her Webster and RTDNA awards as well as nominations for the Canadian Screen Awards. A digital innovator, Lien began her journalism career as one of CBC’s pioneering social media editors. She continues to pave the way for the industry’s technological evolution, most recently as the morning host of CBC News BC, the network’s new 24/7 streaming channel.

As a journalist, woman of colour and mother of two, Lien brings her sense of empathy, curiosity and humour to those intersecting roles. She is a die hard foodie known for her love of discovering new restaurants and will never shy away from savouring a delicious bite on- or off camera. She holds a M.J. from UBC and B.A. in Criminology from SFU.